French Onion Soup, or *Soupe à l’oignon gratinée*, is a culinary cornerstone of French cuisine, a dish whose history is as rich and layered as its flavours. Originating in France, possibly as far back as the 18th century, this comforting soup has transcended its humble beginnings to become a beloved classic enjoyed worldwide.
While numerous variations exist, the foundation remains constant: deeply caramelised onions, a rich beef broth, and a crusty bread crouton topped with melted Gruyère cheese.
This particular recipe emphasises the crucial element of slow caramelisation, allowing the onions to develop a deep, sweet, and almost nutty flavour that forms the heart of this iconic French soup. It’s a technique that requires patience, but the reward is a depth of flavour unmatched by quicker methods.
We’ll guide you through each step, ensuring you achieve that perfect caramelisation and a soup worthy of the finest Parisian bistro. The result is a symphony of savoury sweetness, balanced by the sharpness of the broth and the creamy, salty indulgence of the melted cheese.
Beyond the exceptional taste, this French onion soup recipe is incredibly versatile. You can easily adjust the recipe to your preferences, adding a splash of dry sherry or Madeira for extra complexity, or even incorporating different types of cheese for a unique flavour profile. It’s the perfect starter for a special occasion or a comforting meal on a chilly evening.
It is also easily adaptable for dietary needs, making it a wonderful option for various palates. Furthermore, this recipe provides clear, step-by-step instructions and tips, making it achievable for both novice and experienced cooks.
Making French onion soup is an experience in itself. It’s a journey of transforming humble onions into a culinary masterpiece, a testament to the magic of slow cooking and simple, high-quality ingredients.
This recipe will help you master the art of caramelising onions and crafting a truly authentic and unforgettable French onion soup. Prepare to be amazed by the depth of flavour and the sheer elegance of this classic French dish.
Ingredients
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry sherry or dry white wine (optional)
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 baguette, sliced into 1-inch thick rounds
- 8 ounces Gruyère cheese, grated
Instructions
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Caramelize the Onions
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for 40-45 minutes, or until the onions are deeply caramelized and golden brown. Reduce heat if needed to prevent burning. If using, add the sherry or white wine during the last 5 minutes of cooking.
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Simmer the Soup
Pour in the beef broth, add the bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
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Prepare the Croutons
Preheat your oven's broiler. Arrange the baguette slices on a baking sheet. Lightly brush them with olive oil or melted butter.
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Assemble and Broil
Ladle the soup into oven-safe bowls. Top each bowl with several croutons and a generous amount of grated Gruyère cheese. Broil for 2-3 minutes, or until the cheese is melted and bubbly and slightly browned. Remove and serve immediately.
Nutrition Facts
- Calories: 350-400 (per serving)
- Protein: 10-12g (per serving)
- Fat: 20-25g (per serving)
- Carbohydrates: 25-30g (per serving)
- Sodium: 800-1000mg (per serving)
Recipe Video
Frequently Asked Questions
Caramelizing the onions is the most crucial step. It takes approximately 40-45 minutes on medium-low heat, stirring occasionally, until they are deeply browned and sweet. Don't rush this process; patience is key to achieving the perfect flavor.
Traditionally, Gruyère cheese is used for its nutty flavor and melting qualities. However, you can experiment with other cheeses like Comté, Swiss, or even a blend. The important thing is to choose a cheese that melts well and complements the savory broth.
Yes! The soup tastes even better the next day. You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving and add the croutons and cheese just before broiling.
A crusty baguette is ideal for French onion soup croutons. The crustiness adds a nice textural contrast to the creamy soup and cheese.
While traditionally made with beef broth, you can easily adapt this recipe for vegetarians by using a rich vegetable broth or a combination of vegetable broth and red wine. Ensure your vegetable broth is flavorful and has a good body to stand up to the caramelized onions.